a year of crock pot 365 days of real food to satisfy your hunger for lifes simple pleasures

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Is There Some Magic Way To Make The Best Meal You Have Ever Tasted? Absolutely! Start Your Slow Cooker & Get ALL the amazing ideas & recipes today and create the perfect homemade food. Eric Shaffer, Blogger, Food Enthusiast"Finally, A Useful Slow Cooker Cookbook!" Here's The Real Kicker The A Year of Crock Pot is a #1 Most Exclusive Recipe Book Ever. Unlike other cookbooks, guidance and recipes, the A Year of Crock Pot has been created to focus on Healthy Slow Cooking Techniques and The Most Explosive Flavours. You'll Never Guess What Makes These Recipes So Unique! After reading this book, you will be able to: Combine Unusual Flavours Try Healthy Recipes CheckHelpful Photographs And Tables Get Equally Delicious Results Find Ideal Recipes For Weight Loss Get ingredients For The Perfect Slow Cooked Meal These recipes are fantastic for satisfying all your family members! crowd-pleasing mouth-watering photos healthy simple comforting budget-friendly ready-to-serve fuss-free Now, You're Probably Wondering... Why you need this book? These slow cooker recipes will give you: Good time with family & friends More flavor, smell, and, yes, the compliments. Opportunity to lose weight Dinnertime secrets Tender meals and unique taste Whether you're looking for a beginner's guide, seeking some dinner ideas, or just trying to get some weigh loss recipes you'll be inspired to start Slow Cooking! "Umm, What Now? Here's Some Recipes To Try! Creamy Split Parsnip Pea Soup Green Tofu Stew Mashed Cauliflower Chili Beans Chipotle Creamy Wild Mushroom Stew Crockpot Shrimp Risotto Poached Lemon Salmon Buttery Chicken Curry Use these recipes, and start slow cooking today! Impress your family with these easy to make & delicious recipes! Scroll up to the top of the page & Get once in a lifetime opportunity to try these incredible recipes

In the tradition of Michael Pollan’s bestselling In Defense of Food comes this remarkable chronicle, from a founding editor of Edible Baja Arizona, of a young woman’s year-long journey of eating only whole, unprocessed foods—intertwined with a journalistic exploration of what “unprocessed” really means, why it matters, and how to afford it. In January of 2012, Megan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan’s extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more—all while earning an income that fell well below the federal poverty line. What makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America’s food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life—which included dating—the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play. Backed by extensive research and wide-ranging interviews—and including tips on how to ditch processed food and transition to a real-food lifestyle—Unprocessed offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.

Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.

Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics--from the rising star behind the blog She Simmers. Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters. The good news is, with the right ingredients and a few basic tools and techniques, authentic Thai food is easily within reach of home cooks. Take it from Leela Punyaratabandhu, a Bangkok native and author of the popular Thai cooking blog She Simmers. In her much-anticipated debut cookbook, Leela shares her favorite recipes for classic Thai fare, including beloved family recipes, popular street food specialties, and iconic dishes from Thai restaurant menus around the world. All of Leela’s recipes have been tested and tweaked to ensure that even the busiest cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for anyone who wants to give Thai cooking a try. By the end of the book, you’ll be whipping up tom yam soup and duck red curry that will put your local takeout joint to shame. But perhaps more importantly, you’ll discover an exciting new world of Thai flavors and dishes—including Stir-Fried Chicken with Chile Jam, Leaf-Wrapped Salad Bites, and Crispy Wings with Three-Flavored Sauce—that will open your eyes to all the wonderful possibilities that real Thai cooking has to offer.

Jenna Woginrich is well loved for her essays on all that accompanies the life of a true homesteader: the mud and mess, the beautiful and tragic, the grime and passion. In Cold Antler Farm, she draws our attention to the timekeeper of such a lifestyle: the ancient agricultural year, filled with celebrations and seasonal touchstones that mark turning points in the cycles of life. Amidst these new-old holidays, we learn the stories of her beloved animals and crops. May apple blossoms become sweet fruit for rambunctious sheep in June. Come September, the apple harvest draws together neighbors for cider making under the waning summer sun. These living beings fuel one another—and the community—day to day, season by season. If we examine what living seasonally truly means, the agrarian calendar becomes a source of wisdom. How do we set down roots and break new ground in spring? How can we best nourish body and soul in the heat of deep summer? And what can we learn by simply paying more attention to the weather? Cold Antler Farm encourages us to eat and live well with respect for the natural rhythms of the year. In turn we learn what it means to be truly connected.

Discover your hidden brainpower with this newly expanded guide to the simple but powerful technique that unlocks potential in all areas of your life. Former banker and CEO Bill Donius drove his bank’s eightfold growth over twelve years. And the surprising secret to his success is something we all have access to, right in our own two hands. The methodology described in Thought Revolution is simple and revolutionary—so simple, it begins by moving your pen from one hand to the other. Whether you’re right-handed or left-handed, a whole world of change is possible. Writing with your non-dominant hand opens you up to creative solutions, giving you the ability to see new ways through problems in your business, career, relationships, health, and spiritual life. In Thought Revolution, Donius explains the science behind non-dominant handwriting and teaches you how to incorporate the technique into your business and your life. New stories from Donius’s extensive seminars illuminate how employees and managers can unite in a new vision for their company’s growth and culture, increase employee and customer satisfaction, and improve profits. Thought-provoking, easy-to-do exercises and prompts show how to connect more fully with your subconscious right brain to help you reduce stress, discover your hidden talents, heal from trauma, and come to a deeper spiritual awareness. Thought Revolution shows how your non-dominant hand serves as a direct pipeline to the right brain’s wisdom. Incorporate this simple practice into your career and your life, and you’ll find insights that lead to lasting change.